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Twice Baked Potato with Pimento Cheese and Shredded Comte

If you missed my post earlier this week on homemade pimento cheese, you'll need to go there first. The rest of this recipe is fairly simple because we are really just baking potatoes. Once you have the pimento cheese made, bake a potato in the oven 400 degrees for about 50 minutes flipping once halfway through. Remove from oven, split and fluff the inside potato with a fork adding salt and pepper to taste. Scoop a generous amount of the pimento cheese in — 4-5 tablespoons to incorporate both the cheese and the fluffed potato.

For the topper, you can use any cheese you are comfortable with in the next step. I used a Comte, aged 15 months. This is similar to a Gruyère and happened to be what I had in the fridge (everyone has this in the fridge...right?). Shave or grate cheese on top of your potato to cover. Return the potato to the oven and allow for both of the cheeses to melt together.

This makes for an exceptional baked potato to be served as a side or a meal all in itself. Other options would be to include fresh green onions or crumbled bacon. You will really be surprised when folks respond "Pimento Cheese?"

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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Hi there, Tim Vidra here — the face behind the blog. I’m so glad you’re here and hope you’ll visit often. Specializing in freelance food and product photography, food styling, writing and social media — I like to tell people that I was born hungry.